Quote:
Originally Posted by RebelRidin
The approved recipes and warnings are worth spending some time reading to understand the issues. With water bayh canning it is all about the acidity. I seem to recall one memebr recently talking about using a lab grade pH meter to verify the acidity of his recipes.
Canning, IMHO, is also a very worthwhile endeavor.
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There was a guy on here for a while that washed his cucumbers in the washing machine before he pickled them.
I have 2 problems with this.
1 It is over kill.
2 I dont want to eat something that has been in the same place as the dirty socks and underwear.
Reminds me of the folks I heard about that mixed sausage in the bathtub.
Not gonna happen.
Worth